Page 26 of Challenged By You
“Chef!” Baptiste calls into the kitchen two days later. “There’s someone here to see you.” A sense of déjà vu washes over me as Chef Sterling strolls by my station.
“This time I can assure you, I know who it is.” There’s a wealth of laughter in her voice. “Chef Palazzo called a few moments ago to let me know Jonas Rice would be stopping by for a few moments of your time. I’ll continue your prep while you’re being interviewed, Chef.”
My lip curls as I let my knife clatter on my station.
Chef Sterling chuckles. “Not a fan of the press?”
“We’re a team. I don’t get why I’m being singled out.” I lift my hands helplessly before they drop, smearing flour all over my jeans.
She sobers. “Probably because you’re the one who took on Chef Spencer with a great deal to lose. You stood in that office dealing with the abuse everyone back here sustained. Since you’ve come back, you haven’t given a thought—not once—to personal gain. I can see it. Chef Palazzo and the other owners recognize it. Loyalty of that kind is rare in this industry, Trina.” She startles me by using my first name. “The owners and I read the original review. Had it not been marred the way it was, you would have been recognized by them through some other means. Now, because of the cloud cast by Chef Spencer, we’re being forced to prove ourselves a second time. We all appreciate your cooperation.”
“I understand, Chef.” She nods and begins to pick up my discarded knife. “But one question?”
“Certainly.”
“Is Chef Spencer still causing problems?”
“None at all,” she reassures me. I let out a breath too soon when she reminds me, “Right now, your job is to go answer the questions Mr. Rice has for you.”
“Right.” Untying my dirty apron, I wait until I’m just about to exit the kitchen before pulling off my toque and hairnet.
Like the first time I saw him, Jonas is dressed in slacks and a jacket, leaning against the bar chatting with Baptiste. But when he catches sight of me, his smile just grows. “I should write an article on Shecan just to spite you,” he jokes, which is not the greeting I’m expecting.
“Oh?” I say, with only a touch of apprehension.
“I waited outside the line at García’s for two hours before giving up the ghost. You said it was popular. You didn’t say it was an institution. Baptiste was telling me the best way to get the food was to get takeout.” He jerks his thumb in the grinning man’s direction. “So, I went home and called for a delivery. They rudely informed me they don’t deliver to Manhattan and hung up.”
“Sorry about that.” I try to prevent my lips from twitching, but I’m not sure how successful I am.
“I think you led me with false information, Chef.” But there’s no anger in Jonas’s voice, only humor when he says, “So, tell mewateryou going to do about it.”
I can’t help it; I start giggling.
Baptiste coughs before saying, “I need to go get a few things to restock for tonight. Feel free to use any of the tables, Mr. Rice.”
“Thank you, Baptiste.” Placing a hand under my elbow, Jonas guides me to a table. “Hi. How are you doing?”
“What are you doing here, Jonas?” I fiddle with the perfectly polished silverware Baptiste was wrapping in teal linens. Then I stop before it all ends up having to be rewashed before the dinner shift.
His face falls. “They didn’t tell you today was the first part of the interview?”
I shake my head. “Not until about three minutes ago when Baptiste poked his head in. I don’t even know why I’m being interviewed. There’s nothing special about what I do versus any of the other people in that kitchen.” I gesture with my arm toward the back.
Jonas taps his notebook with his finger before explaining. “How much do you know about the Seduction Restaurant Group, Trina?”
Glancing around, I take in the pure, classy sex of the restaurant. The sea of black tables with plush gray chairs topped with teal-blue table linens that has become the Seduction stamp in any of the restaurants worldwide. There are privacy curtains hanging in between some of the larger booths, giving off the ambiance of privacy and alluding to more intimacy. I imagine the owners have these feelings with their significant others, but all I say is, “I was briefed by Chef Spencer when I was hired about the importance about the financials of business, the importance about cohesion in the kitchen, not wasting food—just like I saw him brief the rest of the other employees he hired. Why?”
“Spencer was a damn idiot.” Relaxing back, Jonas educates me. “Seduction started out as a single restaurant in the Pearl District of Portland, Oregon. It was started by five best friends—Chef Mia Palazzo is one of them. They’ve known each other since they were in high school and college respectively. And what they are—each of them—are strong, powerful women in their own right. Together, they’re an unstoppable force who are turning the restaurant industry on their head around the globe.”
My eyes widen hearing this. “This certainly wasn’t what was shared when I was brought on.” I wonder if Elle knows anything about this? I make a mental note to ask her later, but my focus changes as Jonas words penetrate.
“It damn well should have been. Having reviewed the each of the Seduction restaurants, I can tell you each of them is unique because each of people who work for them are. I can also assure you these are very hands-on owners. Mia Palazzo was waiting for my review and was seconds behind me ready to chew Uncle Karlson—who happens to be the editor-in-chief ofCity Lights—out due to the mistake in the paper. Although it was my idea after I met you, Mia agreed to spotlight you as one of the many talents she has working behind the scenes in her New York kitchen. She believes in strong women—all of the owners do.”
Finally, the pieces click together. “You’re the reason she called me,” I breathe.
He blinks in rapid succession. “Shecalled you? Personally?”
“Yes. The night I was…well, the night everything happened.”
